Very Cool Vegetable Lasagna

Prep Time

35 minutes

Prep Notes

Raw, vegan, gluten-free. Base recipes for future food building.

Cooking Time

30 minutes


6 people


This one has the parts and pieces that you can make easily or keep on hand.
Think of all the RAW, fresh nutrients, macronutrients and phyto-chemicals that will be loved up by your body!

See Directions for complete ingredient list and assembly instructions.

*No Cook Time.


Pine Nut Ricotta Cheese

1 cup raw organic pine nuts, soaked for 1 hour or more
2 Tbsp lemon juice
2 Tbsp nutritional yeast
1 tsp sea salt
6 Tbsp filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy, like a ricotta cheese.

Tomato Sauce

2 cups sun-dried tomatoes, soaked for 2 hours or more
1 small to medium tomato, diced
1/4 small onion, chopped
2 Tbsp lemon juice
1/4 cup extra-virgin olive oil
1 Tbsp plus 1 tsp agave nectar
2 tsp sea salt
Pinch red pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a high-speed blender with the remaining ingredients and blend until smooth.


Kale Pesto

2 cups packed kale leaves, torn off the stalk – 1 large bunch
1/4 cup plus some, cold first pressed olive oil, or more as you like it

1 – 2 cloves garlic, peeled
1 tsp sea salt
fresh  ground pepper

Place all ingredients in a food processor and blend until well combined and smooth.

Assembly – this is the arts and crafts part!

Below is the basic.  Feel free to use other veggies like eggplant, fennel, onion, carrot, whatever you have in the garden, your CSA share or in the fridge!  Select what YOU like or even better – let your children or other people in your life build their own personalized Very COOOL Vegetable Lasagna!


3 medium zucchini, ends trimmed

3 medium heirloom tomatoes, thin sliced in rounds

2 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh oregano
1 Tbsp fresh mint
sea salt
fresh ground pepper
basil or kale leaves for garnish, finely sliced


Cut the stem and blossom ends off of the zucchini. Using a mandolin, slice the zucchini very thin circle slices. In a medium bowl, toss the zucchini circles with the olive oil, oregano, thyme, salt and pepper.
For individual servings, place about 3 zucchini circles, slightly overlapping on each serving plate, creating a square shape. Spread tomato sauce over the zucchini, top with small dollops of "ricotta" and pesto and a few small tomato slices. Repeat twice more. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.

Left over lasagna should last in the refrigerator for at least a day or two, though it won’t look as brightly colored.





Original Recipe by Amie Guyette Hall, inspired by our raw foodie world!